Pumpkin Bars Recipe
Ultra-moist Pumpkin Bars with cozy fall spices and a luscious cream cheese frosting are easy to make, impossible to resist. Your new favorite fall treat starts here!
Servings: 24 bars
Ingredients
For the Pumpkin Bars:
- 1 15-ounce can pumpkin purée (not pumpkin pie filling)
- 1 cup white sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil or avocado oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1½ teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt
For the Cream Cheese Frosting:
- ½ cup unsalted butter softened (1 stick)
- 8 ounces cream cheese softened (block-style)
- 1 teaspoon vanilla extract
- 1 pinch salt about ¼ teaspoon
- 4 cups confectioner’s sugar adjust to taste
- Optional: ¼ teaspoon ground cinnamon for a warm twist
Instructions
Prepare the Bars
- Preheat the oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper.
- In a large mixing bowl add the pumpkin purée, white sugar, brown sugar, oil, eggs, and vanilla whisk or beat with electric mixer until smooth and well com
- Sift in the flour, cinnamon, pumpkin pie spice, baking powder, and salt to the bowl with the wet ingrediejnts . Mix with a dough hook or spatuala until well combined, but do not over mix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Make the Cream Cheese Frosting
- In a large bowl, beat the softened butter and cream cheese together until smooth and fluffy.
- Add vanilla extract and salt. Mix until combined.
- Gradually add the confectioner’s sugar, one cup at a time, beating until light and creamy. Add the optional cinnamon here, if using.
Frost and Slice the Bars
- Once the bars are completely cooled, spread the frosting evenly over the top.
- Cut into squares or rectangles. Serve chilled or at room temperature.
Notes
- Don't overmix the batter. Mix just until the ingredients are combined for tender pumpkin bars.
- Use room-temperature cream cheese and butter. They blend more smoothly into the frosting.
- Cool the bars completely before frosting. Warm bars can soften or melt the cream cheese frosting.
- Don't overbake. Remove the bars when the center is set and a toothpick comes out with a few moist crumbs.
- Use pumpkin puree, not pumpkin pie filling. Pumpkin puree lets you control the sweetness and spices in the recipe.
Nutrition
Calories: 325kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 177mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 33g | Vitamin A: 292IU | Vitamin C: 0.03mg | Calcium: 41mg | Iron: 1mg
